Nothing says Independence Day quite like beer, explosives and the all-American hot dog.

According to the National Hot Dog & Sausage Council -- you just knew an organization like this would exist -- Americans will consume 150 million hot dogs during the July Fourth holiday weekend. Stuffing ground meat and spices into a casing goes back centuries, but the term "hot dog," originally a derogatory association between German sausage vendors and the dachshund, came into common usage at baseball games in the late 19th century. In 2007, New York was the top hot dog-consuming American city, more than double over Chicago.

What makes a great hot dog? A snappy, preferably natural, casing encompassing finely ground, mildly flavored meat -- either pork, beef or some combination of the two. Spices might include coriander, garlic, ground mustard, nutmeg, salt, white pepper. A sturdy bun that can hold the dog, plus mustard and any other condiments that a fertile imagination and healthy appetite might conjure, is also essential.

For Portlanders with a bent for the tubular treat, outlets are everywhere. But for this holiday weekend and beyond, we've sniffed out some top dog houses for you.

Zach's Shack

The Oregonian

Most specialty vendors in Portland sling first-rate wieners, but "best in show" goes to Zach's Shack on account of the franks and, frankly, the vibe. This narrow storefront with a corner tavern feel is usually jammed with pierced and tattooed twentysomethings seeking cheap eats and a pint of microbrew. But everyone is warmly welcomed.

Baltimore transplant-owner Zach Zelinger, 31, presides at the bar/counter taking orders for meaty Chicago Red Hots brand dogs, with names taken from his favorite rock musicians, many of them also honored with memorabilia. Options include The Sgt. Peppers (with brown mustard and -- surprise! --three kinds of peppers) and the Grateful Dog (onion, cucumber, tomato, celery salt). Traditionalists can order the unaccompanied A Cappella; the Chicago Dog (yellow mustard, green relish, sport peppers, pickle spear, onion, celery salt); or the New York Dog (laden with chili, cheese and onion). A limited selection of sausages from Portland butcher Zenner's is on hand, and crinkle-cut fries, too.

(4611 S.E. Hawthorne Blvd., 503-233-4616; most dogs in the $3 range)

Super Dog

Tucked along the South Park Blocks near Portland State is another dog shop worth a stop. Super Dog makes up in variety what it lacks in seating room.

Among the 17 hot dogs and sausages are such regional favorites as Zweigle's White Hot (from Rochester, N.Y.), filled with pork and veal, and Nathan's Famous, the signature of the country's most notorious hot dog joint, where, every July 4, contestants see how many dogs they can stuff in their faces in 12 minutes. There also are varieties that rely on chicken or turkey and even a vegetarian choice from the Boca brand. Standards are here, too, from the chili cheese to the Chicago dog. But the fun is in trying the nontraditional versions, which extend to shock- and awe-inspiring condiment choices: blue cheese crumbles or grilled mushrooms, anyone?

(1438 S.W. Park Ave., 503-243-5045; prices ballpark around $4.50)

Franks-A-Lot

Another big dog in town is Franks-A-Lot, known for years as The Dog House; same owner, new name. The small A-frame building in a Whole Foods parking lot has no indoor seating, though limited outdoor seats are available, primarily picnic tables on an asphalt-surrounded wooden deck. The focus here is on take-away.

The Oregonian

Try the Long Wiener Frank, a skinny, elongated version of the basic hot dog. According to the menu, "Kids's love 'em." And what patriot could refuse the Great American Frank, a plumper version of the ballpark standard? Two Chicago dogs, one with an unadorned all-beef frank, the other "Chicago Style" and gushing the works, are also available, along with multiple variations on the hot dog theme, such as smoky German sausages, vibrant polish dogs and veggie franks. They all come steamed, or grilled for a little extra crackle in the skin. With so many choices, everyone's a wiener!

(2845 E. Burnside St., 503-239-3647; average dog priced around $3.50)

Matlock's

You gotta love a cart located next to the county courthouse and named after a TV show defense lawyer who loved hot dogs. Matlock's menu is limited, but the rainbow of tastes and textures is sure to please.

The all-American dog comes in small, medium and large sizes ($1.50/$2.25/$3). Alternatives are the Polish, kielbasa and bratwurst dogs, plus Louisiana Red Hots (too spicy for wienies) and German smoked sausages from Zenner's. Lots of free toppings are available, and patrons can have one or all. Matlock's is the top choice for the office tower lunch crowd, and it's wallet-friendly, too.

(Southwest Fourth Avenue and Main Street; nothing costs more than $3)

Wayne's Chicago Red Hots

Wayne's is the only hot dog shop in Portland that could as easily be found in the shadow of Wrigley Field. Chicago sports memorabilia is everywhere, and the television is tuned to Windy City sports. The owner, Randy Sanders, still has his Midwest twang despite 20-plus years in Oregon. All the special menu items that shout Chicago are present, from Heileman Old Style tall boys to garlic fries to pickled hot giardiniera. The hot dogs, brats and Polish sausages are all top-notch Vienna Beef brand. In a nod to locals, Wayne's sells a tofu Tree Hugger dog and a rotating selection of microbrews.

The dogs start at about $3.50 but head toward $6 or more for gargantuan half-pound frank combos such as the Willy Chili Dog, complete with beanless Vienna Beef chili, shredded cheddar cheese and onion.

(3901 N.E. Martin Luther King Blvd., 503-493-4537; $3.50-$7.50)

Michael's Italian Beef and Sausage Co.

Last on the list is a Portland classic: Michael's. Though much of the menu is dedicated to "homemade Italian fast food," the all-beef kosher franks from Chicago's Sinai 48 are an enduring delight. They can be had Chicago-style or with chili ("smothered" or "light"), cheese, onions and peppers. Though the dog is delicious, with a snappy casing and flavorful filling, Michael's own ground-on-site Italian sausage is even tastier.